News — bacteria on chopping boards

If you want to know how to keep your chopping board hygienic, the most effective step is to clean it with hot water at around 60°C within 10 minutes of use and to use separate boards for raw meat and ready to eat foods. The reason is simple: a single square centimetre of a poorly cleaned board can hold over 10,000 bacteria, especially inside deep knife marks and damp patches. Why are chopping boards a breeding ground for bacteria? Chopping boards tick every box that bacteria love: moisture, food residue, and tiny hiding places. When you chop meat, fish, vegetables...

If you want fewer germs on your chopping surface, high quality bamboo cutting boards can be safer than plastic over time, because plastic boards often develop deep knife grooves that can hold up to 3 to 4 times more bacteria than a well maintained bamboo board. With regular washing and drying, Moso bamboo boards like the Deer & Oak Large Bamboo Board can stay hygienic for 5 to 10 years, while many plastic boards need replacing much sooner once they scar and stain. Are bamboo cutting boards better than plastic for bacteria? In day to day home use, the answer...